RUSSIAN TEA CAKES
There's no feeling quite as blissful as your first bite of one of these cookies. Whether you call them Russian tea cakes, Mexican wedding cookies or snowballs, there's no denying that they're essential to bake during the Christmas season. A shortbread-like dough, studded with chopped nuts, bakes up to a texture that's beautifully sandy and tender, never dry or crumbling to bits. The classic finish for them is a roll through powdered sugar-just like dashing through the winter snow! Make this recipe and you'll be part of a legacy of bakers who have made Russian Tea Cakes one of the most anticipated treats of the season.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 48
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
- Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
- Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
- Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
Nutrition Facts : Calories 75, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 55 mg
CHEF JOHN'S RUSSIAN TEA CAKES
As the old joke goes, these Russian tea cakes might not be Russian, but at least they're not cakes. No one knows exactly how these came to be known as Russian tea cakes but, nevertheless, they are quite delicious.
Provided by Chef John
Categories Desserts Cookies Butter Cookie Recipes Tea Cakes and Biscuits Recipes
Time 30m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Arrange rack in center position of oven.
- Place butter, 1/3 cup packed powdered sugar, walnuts, salt, and vanilla in a bowl. Top with the flour. Mix with your clean hands until the dough starts to clump up. Keep mixing by hand until all the flour and clumps of butter are evenly mixed into the dough and it can be easily formed into balls.
- Scoop out dough and roll by hand into uniformly round balls, just slightly larger than 1 inch. Place on a rimmed baking sheet lined with a silicone baking mat about 2 inches apart.
- Bake in preheated oven until lightly golden, 15 to 25 minutes depending on the size of the cookies.
- Let cool exactly 5 minutes then roll in remaining 1 cup confectioners' sugar. Let cookies cool completely and toss them again in the confectioners' sugar.
Nutrition Facts : Calories 320.7 calories, Carbohydrate 36.1 g, Cholesterol 34.9 mg, Fat 18.8 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 8.9 g, Sodium 23.3 mg, Sugar 20.4 g
RUSSIAN TEA CAKES I
This is a family recipe that's been made at Christmas time by at least 4 generations. This year will be the first for number 5!!! 'Bubba' brought it with her when she came from Lithuania. I pass it on in the true spirit of this season!
Provided by THEAUNT708
Categories World Cuisine Recipes European Eastern European Russian
Time 35m
Yield 36
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
- Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.
Nutrition Facts : Calories 101.6 calories, Carbohydrate 8.2 g, Cholesterol 13.6 mg, Fat 7.3 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 3.4 g, Sodium 36.6 mg, Sugar 2.5 g
RUSSIAN TEA CAKES (NO NUTS)
These are bite-size shortbread-type cookies that are so simple and so popular. They're frequently the first cookie people will eat from my Christmas cookie tray. My mom made these every year for Christmas. She'd roll the dough into balls and we got to dunk the tops in green or red sugar crystals. Now I get to continue the tradition with my sons. My sister makes these for other holidays as well and changes the sugar color accordingly. The recipe is my mom's variation on the recipe from the old Betty Crocker "Cooky Book."
Provided by ShaGun
Categories Drop Cookies
Time 20m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F Mix butter, sugar, and vanilla or almond extract throughly. Mix in flour and salt.
- Roll dough into 1-inch balls and dip the tops in the colored sugar crystals. Place on greased baking sheet. (Cookies don't spread.) Bake 10 minutes or until set but not brown. Cool.
VEGAN RUSSIAN TEA CAKES
This classic and easy to make cookie recipe is made with simple ingredients and has a soft and buttery texture with a bit of crunch from the pecans.
Provided by Linda & Alex
Categories Dessert
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F (204°C)
- In a large mixing bowl, beat the 1 cup room temperature butter and ½ cup sugar until light and fluffy.
- Add the 2 tsp vanilla extract and ½ tsp salt and beat until combined.
- Remove the bowl from the mixer and with a wooden spoon, fold the 2 ¼ cups of all-purpose flour until combined.
- Fold in the ¾ cup chopped pecans into the cookie dough until evenly combined and scoop out liberal tablespoons of cookie dough and roll into balls.
- Place evenly, spaced a ½ inch apart, on a cookie sheet and bake for approximately 12 minutes, or until firm to the touch.
- Cool completely on a wire rack and then roll in powdered sugar.
Nutrition Facts : ServingSize 1 cookie, Calories 132 kcal, Carbohydrate 12 g, Protein 2 g, Fat 9 g, SaturatedFat 2 g, Sodium 110 mg, Fiber 1 g, Sugar 3 g
RUSSIAN TEA CAKES
Steps:
- First, brown the butter: Place the butter in a medium saucepan over low heat to cook. Check it after about 7 minutes; it should be a medium-brown color, not too light but not too burnt. Once it reaches that color, take it off the heat and let it cool. Refrigerate to continue to cool for about 30 minutes.
- Preheat the oven to 350 degrees F. Line 3 half sheet pans with parchment paper.
- Add the cold browned butter, flour, powdered sugar, salt, vanilla extract and cinnamon to a food processor; process until light and fluffy. Transfer to a large bowl. Add the walnuts and mix with a rubber spatula until combined.
- Using a small ice cream scoop, portion 48 mounds of the dough onto your prepared sheet pans, spacing them 2 inches apart. Place in the freezer to cool for 15 minutes.
- Bake until the cookies are firm and smell nutty and toasty, 15 to 18 minutes. Rotate the pans 180 degrees halfway through baking.
- Meanwhile, place additional powdered sugar in another large bowl. Once the cookies are out of the oven, let cool for exactly 6 minutes 30 seconds then toss in the powdered sugar. Enjoy!
RUSSIAN TEA CAKES
Provided by Food Network
Categories dessert
Time 1h10m
Yield 4 dozen cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F.
- Cream butter in a large mixing bowl. Add the vanilla then gradually add the 1/2 cup confectioners' sugar, beating until light and fluffy. Sift the flour, measure, then sift again with the salt. Add gradually to the butter mixture. Add the pecans and mix well.
- Shape the dough into 1-inch balls and place 2 inches apart on ungreased baking sheets. Flatten slightly using the bottom of a glass, then bake for 20 minutes, or until edges are very lightly browned. Remove the cookies from the baking sheets and roll in powdered sugar while still hot. Cool on wire racks and roll cookies again in powdered sugar before serving.
- Once they are completely cooled, cookies may be stored in airtight containers for up to 1 week.
CLEVELAND STYLE RUSSIAN TEA CAKES
A perennial favorite in Cleveland area bakeries, I have been searching for this recipe for years. It is definately not the recipe for traditional russian tea cakes or biscuits-except maybe in Cleveland. Found it on the hungrybrowser/Uncle Phaedrus website. It's origin is Eastern European and it's a pastry that is rolled with raspberry filling and raisins, but it's also made with a chocolate filling. The dough is reminiscent of a scone. It's rolled like you would a strudel and then sliced and baked individually.
Provided by lo r.
Categories Dessert
Time 3h25m
Yield 28 pastries, 28 serving(s)
Number Of Ingredients 16
Steps:
- Sift dry ingredients in bowl; make well in center and add oil, margarine, orange,juice and peel, eggs and vanilla.
- Knead dough, refrigerate at least 2 hours.
- Cut dough into 4 parts. Refrigerate unused dough in between rolling. Roll 1 dough piece on floured board, to 8" x 16", spread with 1/4 cup jam, then sprinkle with nuts and raisins.
- Roll as for jelly roll.
- Brush top with egg white,sprinkle with sugar mixture.
- Slice into 1 1/2 inch slices, place 1 1/2 inches apart on very lightly greased baking sheet with topping side up. Continue with other pieces of dough.
- Bake 25 minutes at 350 degrees.
- Remove from baking sheet, and cool on rack.
Nutrition Facts : Calories 247.4, Fat 9.1, SaturatedFat 1.3, Cholesterol 30.2, Sodium 133.1, Carbohydrate 38, Fiber 1.6, Sugar 17.8, Protein 4.5
RUSSIAN TEA CAKES
These elegant little cookies are a popular treat in Russia at the holidays. It's funny- I grew up having these at Christmas and had no idea that these holiday cookies originated in Russia! They are delicious- whether at Christmas or any other time of the year!
Provided by Sommer Clary
Categories Dessert
Time 42m
Yield 18-20 serving(s)
Number Of Ingredients 7
Steps:
- Mix the butter, 1/2 cup powdered sugar and vanilla thoroughly. Sift in the flour and the salt, stirring until combined (it will be sticky). Mix in the nuts. Place the dough on some plastic wrap and shape into a ball. Wrap and chill in the refrigerator for about 20 minutes.
- Preheat oven to 400 degrees. Roll dough into 1 inch balls and place on a cookie sheet (cookies don't spread). Bake 10-12 minutes, or until set but not brown. While still warm, roll in the remaining powdered sugar. Set aside to cool, and then roll them one more time in the sugar before serving.
Nutrition Facts : Calories 219.1, Fat 13.6, SaturatedFat 6.8, Cholesterol 27.1, Sodium 34.3, Carbohydrate 22.6, Fiber 0.8, Sugar 10, Protein 2.5
RUSSIAN TEA CAKES
Make and share this Russian Tea Cakes recipe from Food.com.
Provided by KitchenCraftsnMore
Categories Dessert
Time 19m
Yield 48 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees F.
- Beat butter, 1/2 cup powdered sugar and the vanilla in large bowl with electric mixer on medium speed, or mix with spoon.
- Stir in flour and salt.
- Stir in nuts.
- Shape dough into 1-inch balls.
- Place about 2 inches apart on ungreased cookie sheet.
- Bake 8 to 9 minutes or until set but not brown.
- Immediately remove from cookie sheet; roll in powdered sugar.
- Cool completely on wire rack.
- Roll in powdered sugar again.
Nutrition Facts : Calories 73.1, Fat 5, SaturatedFat 2.6, Cholesterol 10.2, Sodium 60.4, Carbohydrate 6.3, Fiber 0.3, Sugar 1.4, Protein 1
BEST RUSSIAN TEA CAKES EVER
Make and share this Best Russian Tea Cakes Ever recipe from Food.com.
Provided by familyof6
Categories Dessert
Time 25m
Yield 24 cookies
Number Of Ingredients 5
Steps:
- Cream the butter and sugar.
- Add vanilla.
- Mix flour and salt together and add.
- Chill the dough for about 10 minutes.
- Roll into 1 inch balls, place on uncreased cookie sheet.
- Bake until set, but not brown in 350 deg. for10-12 minutes.
- While still warm, roll in confectioner's sugar.
- Once cool, roll in sugar again. Then eat!
Nutrition Facts : Calories 125.4, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 103.2, Carbohydrate 12.4, Fiber 0.3, Sugar 2.5, Protein 1.4
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